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| crostini with smoked salmon |
This is one of those effortless starters that feels a little bit special but can
be made in a flash from ingredients from your supermarket.
If you don’t have access to capers, chopped chives or parsley would
work well. It’s more about getting some visual greenery and freshness.
Baguettes are lovely for crostini but I’ve also used crackers or larger
slices of sourdough cut into small, bite sized pieces.
8 thin slices baguette
100 g (3 oz) smoked salmon, sliced
capers
lemon cheeks, to serve
Toast baguette slices lightly on one side.
Layer each round with smoked salmon, top with a dollup of sour
cream and sprinkle with a few capers and lots of freshly ground black
pepper.
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